§ XI.
New-laid Eggs.
The more fresh the egg is, the longer it withstands the heat of the water-bath. I consequently took eggs the day they had been laid, placed them in a jar, with raspings of bread, to fill up the vacuities, and secure them against breaking when removed to a distance. Having well corked, tied and luted the jars, &c. I placed them in a boiler of a proper size[K] to give them seventy-five degrees of heat.[L] Having taken the water-bath from the fire, I took out the eggs as soon as the water was so cool that I could put my finger in it. I then took out the eggs and kept them six months. At the end of that period I took the eggs out of the jar, put them into cold water which I set on the fire, and heated it to seventy-five degrees: I found them fit to dip a toast of bread into, and as fresh as when I prepared them. As to hard eggs, which are to be cut into slices and fricaseed, I heat the water-bath eighty degrees, and as soon as it begins to boil, I remove the water-bath from the fire.